Recently, Cellulose microfibers (CMF) have garnered significant attention due to their renewability, biodegradability, and unique properties such as high aspect ratio, low density, high strength, stiffness, and distinctive optical properties. These characteristics have been highlighted in publications worldwide. However, the structure of CMF is dif...
Coated cardboards are emerging as alternatives to plastics in the field of food packaging. Cardboard is a cellulose-based porous material, with very poor barriers to gases and water vapor, which are often required for primary packaging materials and food protection. One method to improve its performance is to coat one or more layers of barrier poly...
Currently, plant proteins are fractionated to ingredients with high purities, but an often ignored point is the impact of the extraction and fractionation process on protein functionality. To allow a fair and effective comparison, it is key to understand the changes in protein's aggregated state occurring in the extracted ingredients during process...
Turpentine essential oil was extracted from Pinus pinaster Ait. resin, collected from “les Cévennes” area (south-eastern France). Three extraction processes were investigated: conventional hydro-distillation (CHD), microwaves assisted hydro-distillation (MWHD) under a limited amount of water and a solvent-free process, i.e. vacuum distillation (VD)...
Okra is a common vegetable in the African cuisine, known for its distinctive slimy texture. Plant cell walls include hydrocolloids, especially pectin, which contribute to their sliminess. This textural property is known to become lost during thermal treatment. In this research, okra hydrocolloid is extracted and used to produce a model medium at a ...
Although standardized, food processing is subject to many sources of variability resulting from compositional and structural variabilities of raw materials and/or ingredients, human perception and intervention in the process, capabilities of processing tools and their wear and tear, etc. Altogether, they affect the reproducibility of final product ...
To reduce membrane fouling during the processing of highly pulpy fruit juices into clarified beverages, a crossflow Sono-Microfiltration (SMF) system was employed, strategically equipped with an ultrasonic probe for the direct application of low-frequency ultrasound (LFUS) to the juice just before the entrance to the ceramic membrane. Operating con...
This chapter presents the mechanism of enzymatically induced coagulation of milk, including the aggregation of casein micelles (CMs) and the evolution of the CM network during its aging according to the physico-chemical conditions of the milk, the draining of the curd after gel cutting, and the effect of cutting time and cutting intensity on the ch...
Introduction. Membrane filtration is widely applied for separation and concentration of micro- and nanocolloids. For example, cross-flow microfiltration of milk is used to separate casein micelles (retentate) from serum proteins (filtrate) and to concentrate the micelles in the retentate up to the volume concentration factor VCF = 1…3.5. The proces...
Introduction. Microfiltration is largely applied in the food sector for the separation and concentration of proteins. For example, the skimmed milk microfiltration is implemented in the industry to separate casein micelles (retentate) from serum proteins (filtrate) and to obtain high purity serum protein fractions before further processing (ultrafi...
